Turkey Roast Summer Salad with Healthy Ranch



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1 Butterball Boneless Turkey Roast3 Tbsp olive oil6 cups mixed greens2 pints grape tomatoes, washed and halved1 cucumber, peeled and cubed into 1 pieces4 corn, grilled and sliced off the cob1 bunch scallions, sliced

Healthy ranch:

1 cup Greek yogurt1/4 cup water1/2 tsp onion powder1/2 tsp garlic powder1/4 tsp black pepper1 tsp salt1 tsp sugar1 Tbsp lemon juice1/4 bunch dill, finely chopped1/4 bunch chives, finely sliced


  1. Start by preparing roast. Preheat oven to 325°F.

  2. Brush oil evenly onto the roast, then place in a roasting pan. Roast for 3 hours, then remove and allow to cool.
  3. While roast is cooking, prepare dressing. In a mixing bowl, combine Greek yogurt, water, onion powder, garlic powder, pepper, salt, sugar and lemon juice. Whisk well to combine, then add fresh dill and chives. Set aside.
  4. Preheat greased grill to medium-high heat. Cut roast into 1" slices, then drizzle on some olive oil onto each. Place on grill and cook for 2-3 minutes per side to ensure internal temperature reaches 165°F [74°C] degrees, or until there are dark golden brown grill marks. Remove, slice and set aside.
  5. When ready to assemble the salad, arrange mixed greens, tomatoes, cucumbers, corn and scallions on a platter. Top with grilled slices of turkey roast. Generously drizzle healthy ranch dressing on top, then garnish with a few more sprigs of fresh dill. Enjoy!